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Penguin Cupcakes made with Oreos

Penguin Cupcakes made with Oreos: Adorable Winter Treats

Delight in these Penguin Cupcakes made with Oreos, a fun and tasty winter treat perfect for gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Cake Flour Substitution: All-purpose flour can be used but may result in denser cupcakes.
  • 1 cup Sugar No direct substitutions recommended, but you may use a sugar alternative at your discretion.
  • 1/2 cup Unsweetened Cocoa Powder Optional; for a vanilla version, omit this ingredient.
  • 1 tbsp Baking Powder Ensure it's fresh for the best results.
  • 1/2 tsp Baking Soda Works with acidic ingredients like buttermilk.
  • 1/4 tsp Salt Important for balance; do not omit.
  • 1/2 cup Unsalted Butter Must be at room temperature for easy mixing.
  • 2 large Eggs Use room temperature eggs for better blending.
  • 1/2 cup Sour Cream Can substitute with plain yogurt.
  • 1/4 cup Canola or Vegetable Oil Melted coconut oil could be a substitute.
  • 1 tsp Vanilla Extract Avoid imitation vanilla for best flavor.
  • 1/2 cup Buttermilk Make your own by mixing milk with vinegar or lemon juice.
For the Decorations
  • 12 pieces Oreos Opt for double-stuffed Oreos if easier handling is needed.
  • 1 cup Marshmallow Fluff or Buttercream Frosting Either option works; marshmallow fluff is sweeter and stickier.
  • 12 pieces Orange Candies Any small orange candy can work, like candy corn or M&M's.

Equipment

  • Oven
  • cupcake tin
  • mixing bowls
  • electric mixer
  • spatula
  • Piping bag

Method
 

Step-by-Step Instructions for Penguin Cupcakes made with Oreos
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake tin with colorful liners.
  2. In a large bowl, whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Cream the room temperature butter and sugar together for about 3-5 minutes until light and fluffy.
  4. Add eggs, sour cream, canola oil, and vanilla extract to the butter mixture; mix until smooth.
  5. Gradually mix in the dry ingredients alternating with buttermilk until just combined; avoid overmixing.
  6. Fill each cupcake liner with batter about two-thirds full and bake for 18–20 minutes until a toothpick comes out clean.
  7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  8. Frost each cupcake with marshmallow fluff or buttercream, attach Oreo halves for wings, and create penguin faces.
  9. Add small orange candies for the beaks and decorate as desired to finish your Penguin Cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Decorate on the day of serving for optimal freshness.

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